Prep your base. If using rice or quinoa, cook it according to package directions and fluff. For cauliflower rice, sauté with a little olive oil and a pinch of salt until tender. If using greens, chop and rinse well, then dry so the leaves stay crisp.

Make the buffalo sauce (if not using bottled). In a small bowl, whisk melted butter, hot sauce, garlic powder, onion powder, smoked paprika, and lemon juice. Taste and adjust heat or tang. You want a sauce that’s bright, spicy, and smooth.

Warm the chicken. Add olive oil to a skillet over medium heat. Stir in the chicken with a pinch of salt and pepper until heated through, 2–3 minutes. Pour in the buffalo sauce and toss to coat. Let it bubble for 1–2 minutes so the chicken absorbs the flavor.

Slice the veggies. Thinly slice the celery and red onion. Cut the carrots into matchsticks. Halve the tomatoes if using. Keep pieces small so each bite has a little crunch and sweetness.

Assemble the bowls. Divide the base among bowls. Top with a generous scoop of buffalo chicken, then add celery, carrots, red onion, and tomatoes. Spoon over a light drizzle of dressing and sprinkle with blue cheese crumbles if you like.

Finish and serve. Add chopped herbs and a grind of black pepper. Taste for balance. If it needs more heat, add a few drops of hot sauce. If it needs brightness, squeeze a little lemon on top.